Description
These Korean BBQ Meatballs are a flavorful fusion of tender ground beef mixed with traditional Korean spices, baked or air-fried to perfection and coated in a sweet and spicy glaze. Served alongside a creamy, tangy spicy mayo dip, they make a perfect appetizer or party dish bursting with savory, sweet, and umami flavors.
Ingredients
Scale
Meatballs
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions, finely chopped
Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined, being careful not to overwork the mixture to keep meatballs tender.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring they’re uniform for even cooking.
- Cook the Meatballs: Choose your preferred cooking method: For baking, preheat the oven to 400°F (200°C) and bake the meatballs on a lined baking sheet for 18-20 minutes until cooked through. For air frying, preheat the air fryer to 375°F (190°C) and cook the meatballs for 10-12 minutes, shaking the basket halfway through for even cooking.
- Make the Korean BBQ Glaze: While the meatballs cook, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a saucepan. Simmer over medium heat until fragrant, then stir in the cornstarch slurry and cook until the sauce thickens into a glossy glaze.
- Coat the Meatballs: Toss the cooked meatballs gently in the warm Korean BBQ glaze until they are fully coated with the sauce, allowing the flavors to meld.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy. This dip adds a cool, spicy contrast to the glazed meatballs.
- Garnish and Serve: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions for extra flavor and presentation, and serve immediately with the spicy mayo dip on the side.
Notes
- Use a mix of beef and pork for juicier meatballs if desired.
- Adjust gochujang quantities in both meatballs and sauces to control spiciness.
- Panko breadcrumbs help keep meatballs light and tender.
- Make sure not to overmix the meat mixture to avoid tough meatballs.
- Glaze and dip can be prepared ahead to streamline serving.
- Both baking and air frying methods produce delicious results; choose based on preference or equipment availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 12 minutes (air frying)
- Category: Appetizers
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, spicy meatballs, Korean appetizers, gochujang meatballs, spicy mayo dip, party food, Korean glaze
